uneke.com logo

"A man seldom thinks with more earnestness of anything than he does of his dinner."
Samuel Johnson (1709-84), English author, lexicographer.

The Kitchen

Recipe List Actions
Click a category
to see more recipes

This is one of many recipes I obtained from a great friend and cook herself. Her Italian heritage definitely shows through in this recipe for Pesto. Pesto is one of the dishes that if not made correctly could turn people off from it forever. This recipe is perfect.

Preparation Time: 1 hour    Serving Size: 4

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (pignoli)
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1 cup Pecorino Romano cheese, freshly grated*
  • 2 teaspoons hot water*
Click on picture for more images.

Add pine nuts and garlic to food processor and chop. Add basil leaves and oil and process until smooth. (May be equally divided and frozen at this point.) Remove from processor into a work bowl and add Romano cheese and hot water. Stir to combine. Mix with cooked cheese-filled tortellini or even better, sun–dried tomato ravioli.

* If dividing, use only 1/2 cup of Pecorino Romano and 1 teaspoon hot water for each half. Frozen pesto thaws quite quickly at room temperature.

uneke.com Home Cookbook
[Appetizers] [Meats] [Pasta] [Pizza] [Poultry] [Salads, Sauces, Marinades] [Seafood] [Sides, Etc.] [Sweets] [Vegetables] [Recipe List]
Last Updated: Thursday, November 30, 2023 copyright © 1998–2024 uneke.com. All rights reserved. | Dynamic Drive DHTML Code Library